Tag Archives: saturday

Katsu curry is always someting I’ve loved at Wagamama’s – but theirs isn’t gluten free and always results in me going home doubled over in pain! Here’s a recipe for you to try that won’t leave you in pain and is seriously less complicated than it looks!

The original recipe I used is here: katsu curry, but below is my adapted recipe, to make it gluten free as well as dairy free, and I’ve halved the quantities because I was only cooking for me and hubby (and to suit what I had in the cupboard)

For the sauce:

1/2 tsp cumin seeds

1/2 tsp coriander seeds

1/2 tsp fennel seeds

1 cardamom pod

1/2 tsp ground fenugreek

1/2 tbsp turmeric

1 onion, sliced

1 green pepper, chopped

2cm piece ginger, chopped

1 clove garlic, sliced,

1 green chilli, sliced

200g chopped tomatoes (from a tin)

125ml free range chicken stock

1/2 tbsp honey

1/2 tbsp GF tamari sauce

2 spring onions, chopped

For the Katsu:

2 free range chicken breasts, cut into strips

75g gluten free plain flour (rice flour or any GF flour)

100g gluten free breadcrumbs (I used mrs crimbles)

1 free range egg (lightly beaten)

4 tbsp vegetable oil

(and some long grain rice – 75g per person – for serving with)

Method:(it’s easier than you think!)

Toast the cumin seeds, coriander seeds, fennel seeds and cardamom for 1 or 2 minutes (until they smell amazing) and then finely ground in a pestle and mortar, and add the turmeric and fenugreek

In a large pan, heat the onion, pepper and ginger in a little oil for 6-8 minutes, untl softened.

Add the garlic and chilli, stirring through and allowing to heat for no more than 30 seconds, or the garlic will become bitter.

Coat your chicken pieces firstly in flour, then in egg, then in breadcrumbs, and set aside on a clean plate

Back to the sauce…

Once the sauce has been heating for around 20 minutes, turn off the heat and allow to cool for a few minutes

Transfer to a blender and blend until smooth

Pour back into the pan and mix in the honey and soy sauce

Keep it on a very low heat until ready to serve

To Finish…

If serving with rice, add it to boiling water now (long grain rice, depending on the type, takes between 10 and 20 minutes)

Add a few tbsp oil to a frying pan, heat, and add half the breaded chicken (not to overcrowd the pan)

Cook the chicken for 3-4 minutes each side,until golden brown & coked through ( cut a large piece open if you’re not sure) then put aside on kitchen towel to drain the excess oil (and repeat for the rest of the chicken)

At the last minute, add chopped spring onions to your curry sauce and turn off the heat

Serve, a mound of rice, pour over the curry sauce and top with the breaded chicken.

Yum. It looks like a lot of work, but it’s not if you follow the steps in the right order. It’s such a satisfying curry, perfect for a Friday Night, and who’s to say you can’t change the chicken for another meat… or vegetables (Wagamamas do a fantastic veggie katsu curry with breaded sweet potato, squash and aubergine!) Go on, give it a try!

Some days, you just want to curl up on the sofa in your PJs and not move a muscle. That’s why today, I was so glad I found these in Sainsburys – gluten free &amp; vegan millionaires shortbread! They were a much needed Saturday afternoon pick-me-up yesterday (with a mug of hot [dairy free] chocolate). Me and OH munched our way through the whole pack while the snow fell outside :)